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Thanksgiving Piecaken

Thanksgiving Piecaken: The Ultimate Festive Dessert Delight

Thanksgiving Piecaken is a stunning dessert mashup of cheesecake, spice cake, and pumpkin pie, making it a festive showstopper.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Cooling Time 8 hours
Total Time 10 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 3 packages cream cheese softened
  • ½ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ cup heavy whipping cream
  • 2 large eggs
For the Spice Cake Layer
  • ⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ¼ cup butter softened
  • ⅓ cup brown sugar packed
  • 1 tablespoon vegetable oil
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • ⅓ cup milk
  • 1 tablespoon milk
For the Frosting
  • 12 ounces unsalted butter softened (3 sticks)
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon cinnamon optional
  • 3-4 tablespoons heavy whipping cream cold
For the Pumpkin Layer
  • 1 9-inch store-bought pumpkin pie

Equipment

  • 9-inch springform pan
  • 9-inch cake pan
  • Stand Mixer
  • Mixing Bowls
  • wire rack

Method
 

Preparation Steps
  1. Preheat your oven to 350 degrees F. Prepare a 9-inch springform pan with non-stick spray.
  2. In a stand mixer, beat cream cheese until smooth. Gradually add sugar, flour, vanilla and cinnamon, then mix in heavy whipping cream and eggs.
  3. Pour the cheesecake batter into the prepared pan and bake for 10 minutes, then at 200 degrees F for another 30-35 minutes. Let cool and refrigerate overnight.
  4. Preheat the oven to 350 degrees F. In a large bowl, mix flour, baking powder, and spices for the spice cake.
  5. Cream butter and brown sugar until fluffy. Mix in oil, egg, and vanilla. Gradually add dry mixture and milk until combined.
  6. Bake the spice cake for 15-17 minutes. Cool in the pan for a few, then on a wire rack. Refrigerate overnight.
  7. In a clean mixer, beat butter until fluffy. Gradually add powdered sugar and cinnamon if desired. Mix in vanilla and cream until whipped.
  8. Trim each cake layer for evenness. Frost the cheesecake layer generously, then stack the spice cake and frost the top.
  9. Remove pumpkin pie and place it on top of the spice cake. Frost the entire Piecaken and chill for 20-30 minutes to set.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Choose high-quality ingredients, avoid overmixing, and chill overnight for best results.

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